Almost Raw Asparagus Soup with Yogurt and Almonds

Ingredients

• 2 tablespoons almonds sliced roughly chopped for garnish
• 1 pound asparagus 
• 1 tablespoon mint leaves fresh chopped
• 0.3 cup greek yogurt for garnish
• 1 tablespoon juice of lemon freshly squeezed
• 1 tablespoon lemon zest 
• 1.5 cups low-salt chicken broth 
• 2 tablespoons olive oil extra-virgin
• 4 servings salt and pepper black freshly ground

Equipment

• bowl
• baking sheet
• sauce pan
• oven
• blender

Directions

1. Preheat the oven to 400 degrees F.
2. Toss the asparagus and oil and sprinkle with salt and pepper on a baking sheet. Roast the asparagus until lightly roasted but still crunchy, about 5 minutes. Cool the asparagus slightly.
3. Combine 1 cup water, the asparagus, broth and lemon juice in a blender and puree until very smooth, about 2 minutes.
4. Transfer the soup to a medium heavy saucepan and heat the soup. Stir in the mint and lemon zest and sprinkle with salt and pepper.
5. Divide the soup among bowls and garnish with the Greek yogurt and almonds.